Pressure Cooker Chicken Enchilada Pasta

Name: Pressure Cooker Chicken Enchilada Pasta
Ingredients: 1 tablespoon vegetable oil; 1 cup diced onion; 2 cloves garlic, diced; 1 can (19 oz.) enchilada sauce; 1 (10 oz.) can Rotel tomatoes; 1 1/4 cup water; 1.25 oz package taco seasoning mix; 2 large boneless skinless chicken breasts, uncooked and diced; 3 cups dried rotini pasta; 2 cups shredded Mexican cheese; Green onions, olives, diced tomatoes, and cilantro to garnish

"Pressure Cooker Chicken Enchilada Pasta is a fusion of Tex-Mex and Italian. It’s a quick, one pot meal, perfect for a busy weeknight, and one of our favorite pressure cooker chicken recipes! One of my family’s favorite meals is Mexican Stuffed Shells. So when I saw Lizzy’s, Your Cup of Cake, 1 Pot Chicken Enchilada …..."

INGREDIENTS

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1 tablespoon vegetable oil

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1 cup diced onion

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2 cloves garlic, diced

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1 can (19 oz.) enchilada sauce

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1 (10 oz.) can Rotel tomatoes

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1 1/4 cup water

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1.25 oz package taco seasoning mix

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2 large boneless skinless chicken breasts, uncooked and diced

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3 cups dried rotini pasta

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2 cups shredded Mexican cheese

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Green onions, olives, diced tomatoes, and cilantro to garnish

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